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Magnetic separation technology: Functional group efficiency in the removal of haze-forming proteins from wines

Agnieszka Mierczynska-Vasilev1, Pawel Mierczynski2, Waldemar Maniukiewicz2

  • 1The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia; Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
2-Methyl-2-oxazolineAcrylic acidAllylamineHazeMagnetic nanoparticlesPlasma polymerizationProtein removalWhite wine

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